CSA Inspired Recipe: Chicken Pot Pie

Have you read Bridget's blog yet?  She is ah-mazing...  Her recent post about her chicken pot pie had my mouth watering.  Bonus: Bridget's post left me without any need to think about dinner.  All I had to do was walk home and check out what veggies I had from my CSA.

Here is what I had to work with from the farm:
garlic
red onion
new potatoes, the baby red ones
summer squash
zucchini
mushrooms
carrots

turnips (shhh....I love "hiding" veggies like turnips in casseroles and crock-pot meals!)

Other ingredients that I tend to keep on hand:
olive oil
butter
chicken breasts
refrigerated biscuits in a can (for a super easy top crust!!)
milk
cream of celery soup

1. Dice and brown chicken breasts with olive oil, a bit of butter, and garlic

2. When chicken is good and brown, add the veggies (all chopped about 1 inch pieces) and cover to allow veggies to soften.

3. In a separate bowl, mix cream of celery soup and one can full of milk to form the creamy sauce.

4. Mix everything together bowl and then pour into casserole dish.

5. Pop in a preheated oven at 400 degrees for about 20 minutes.

6. Just before the pot pie is finished, open the can of biscuits and spilt each biscuit in half (like opening a hamburger bun) to form a thin layer on top of the casserole.

7. Cook with biscuits on top for 12-15 minutes (as directed on the biscuit package).

Super fast and easy, no need to measure, pot pie!